I have been an avid watcher of cooking shows since I was very young, and Two Fat Ladies is my favorite cooking show, ever. Although Britain has never really been known for its cuisine, Jennifer Paterson and Clarissa Dickson Wright made every bit of it look delicious. They traveled the country in their vintage motorcycle and sidecar, cooking for a colorful array of organizations, utilizing charming old kitchens and equipment. It was magical.
One of the recipes that made an immediate and lasting impression on me was their Welsh Rarebit Souffle that they cooked up for a pony club in The Cotswolds. I must not have been paying close attention at the time, however, because I thought for certain that the recipe involved rabbit. It wasn’t until my future husband described Welsh Rarebit in one of his many e-mails from England that I remembered the recipe and decided to try it.
Traditional Welsh Rarebit is typically a sauce made from cheese and strong beer that is ladled onto bread and broiled. I like the Two Fat Ladies’ Welsh Rarebit adaptation, using egg whites, even better. This is a tasty, inexpensive and easy dish that will work for any meal!
Tonight for dinner I made the Two Fat Ladies Welsh Rarebit Souffles served on whole-grain English muffins with steamed broccoli on the side. I like to add ham to my rarebits, and have made a couple of minor changes to their original recipe. Without further ado, here is the recipe as I have adapted it. Enjoy!
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About The Author
Jennifer Roberts is the founder, designer and author of Jen Spends. Formerly an architectural drafter and designer, now she keeps busy as a full-time mother of two boys. Keep up with Jen's latest posts on Facebook, Google+ or Twitter.
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